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French fries

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French Fries/Chips/Steak Fries
French fries in a bowl.
Alternative names'Chips
Fries
French-fried potatoes
French fries
CourseSide Dish
Place of originMultiple claims
Serving temperatureHot
Main ingredientsPotatoes

French fries (North American English, sometimes not capitalized[1]), chips (British English), fries,[2] or French-fried potatoes (formal) are thin strips of potato that have been deep-fried. A distinction is sometimes made between fries and chips; whereby North Americans sometimes refer to any elongated pieces of fried potatoes as fries, while in the UK, long slices of potatoes are sometimes called fries to contrast them with the thickly cut strips, which are always referred to as chips.[3] French fries are known as frites or pommes frites in many parts of Europe.

Etymology

Oven baked

The straightforward explanation of the term is that it means potatoes fried in the French sense of the verb "to cook", which can mean either sautéing or deep-grease frying, while its French origin, frire, unambiguously means deep-frying: frites being its past participle used with a plural feminine substantive, as in pommes de terre frites ("deep-fried potatoes").[4][5] Thomas Jefferson, famous for serving French dishes, wrote exactly the latter French expression.[4][6][verification needed] In the early 20th century, the term "French fried" was being used for foods such as onion rings or chicken, apart from potatoes.[7][8]

The verb "to french", though not attested until after "French fried potatoes" had appeared [citation needed], can refer to "julienning" of vegetables as is acknowledged by some dictionaries,[9] while others only refer to trimming the meat off the shanks of chops.[10] In the UK, "Frenched" lamb chops (particularly for serving as a 'rack of lamb') have the majority of the fat removed together with a small piece of fatty meat from between the ends of the chop bones, leaving mainly only the meat forming the "eye" of the chop attached.

Variants of the name

The term "chips" in American English differs in usage from that of other varieties of English.

Local names for the fried, chipped (slab-cut) potatoes:

  • United Kingdom: "Chips"
  • Argentina: "Papas fritas"
  • Australia: "Hot Chips"
  • New Zealand: "chips"
  • Ireland: "chips" (sceallóga in Gaeilge)
  • many Commonwealth countries: "chips"
  • India: "French fries"
  • Finland: "ranskalaiset perunat", "ranskanperunat", "ranskalaiset", "lohkoperunat"
  • United States: "fries" or "French fries" (as with any long-cut fried potato pieces); the term "chips" occurs frequently in the context of fish ("fish and chips"). Political shenanigans were part of an effort by some to rename French fries to freedom fries during the war in Iraq and conflict in Afghanistan.
  • Canada: "French fries", or "fries", however the term "chips" occurs frequently in the context of fish ("fish and chips"); commonly in most locations outside of Quebec
  • Germany: "Pommes Frites", colloq. "Fritten" or "Pommes"
  • South Africa: "slap chips" — pronounced /slup/.
  • Portugal: "batatas fritas"
  • Spain: "patatas fritas"
  • Spanish speaking world: "papas fritas" (fried potatoes)
  • France : "frites"
  • The Netherlands: "patat" or "friet"
  • Belgium: "friet" (never "patat") or "frites"
  • Poland : "frytki"
  • Macedonia : "помфрит" (English-"pomfrit")
  • Russia : "картофель фри" or "жареный картофель"
  • Sweden : "pommes" or-"pomfrit" (spelled Pommes Frites)
  • Norway : "chips" or "pomfrit"
  • Bulgaria : "пържени картофи"
  • the Czech Republic : "hranolky"
  • Estonia : "friikartulid", "friikad" (slang)
  • Romania : "cartofi prajiti"
  • Hungary : "Hasábburgonya", "Sült krumpli"

In contrast/parallel, local names for the crunchy snack-food comprising deep-fried wafers of thin potato, generally eaten cold:

  • United Kingdom: "crisps"
    • Wales: "creision"
  • Ireland: "crisps"
  • Germany: "chips"
  • Finland: "perunalastut", "sipsit"
  • Canada: "potato chips" or "chips"
  • United States: "potato chips" or "chips"
  • Australia: "potato chips" or "chips"
  • New Zealand: "potato chips", "chippies" or "chips"
  • South Africa: "chips"
  • India: "Chips"
  • France : "Chips"
  • The Netherlands: "chips"
  • Sweden: "Chips"
  • Norway: "Potetgull", or less commonly "chips"
  • Estonia: "krõpsud" or "chipsid"
  • Romania : "chips"

Culinary origin

Belgium

Belgians claim that "French" fries are in fact Belgian, but definitive evidence for the origin is difficult to present. Belgian historian Jo Gerard recounts that potatoes were already fried in 1680 in the Spanish Netherlands, in the area of "the Meuse valley between Dinant and Liège, Belgium. The poor inhabitants of this region allegedly had the custom of accompanying their meals with small fried fish, but when the river was frozen and they were unable to fish, they cut potatoes lengthwise and fried them in oil to accompany their meals."[11][12]

The Dutch concur with a Southern Netherlandish or Belgian origin when referring to Vlaamse frieten ('Flemish fries'). In 1857, the newspaper Courrier de Verviers devotes an article to Fritz (assumed pun with 'frites'), a Belgian entrepreneur selling French fries at fairs, calling them "le roi des pommes de terre frites" (The king of fried potatoes). In 1862, a stall selling French fried potatoes (see frietkot) called "Max en Fritz" was established near Het Steen in Antwerp.[13][14]

A Belgian legend claims that the term "French" was introduced when British or American soldiers arrived in Belgium during World War I, and consequently tasted Belgian fries. They supposedly called them "French", as it was the official language of the Belgian Army at that time.[14] But the term "French fried potatoes" had been in use in America long before the Great War.[citation needed]

Whether or not Belgians invented them, "frites" became the national snack and a substantial part of both national dishes — making the Belgians their largest per capita consumers [citation needed] in Europe, and their "symbolic" creators.

France

Many Americans attribute the dish to France — although in France they are almost exclusively thought of as Belgian — and offer as evidence a notation by U.S. President Thomas Jefferson. "Pommes de terre frites à cru, en petites tranches" ("Potatoes deep-fried while raw, in small cuttings") in a manuscript in Thomas Jefferson's hand (circa 1801-1809) and the recipe almost certainly comes from his French chef, Honoré Julien.[4] It is worth noting, though, that France had recently annexed what is now Belgium, and would retain control over it until the Congress of Vienna of 1815 brought it under Dutch control.[15] In addition, from 1813[16] on, recipes for what can be described as French fries, occur in popular American cookbooks. By the late 1850s, one of these mentions the term "French fried potatoes".[17]

Recipes for fried potatoes (not clearly specified how) in French cookbooks date back at least to Menon's Les soupers de la cour (1755). It is true that eating potatoes was promoted in France by Parmentier, but he did not mention fried potatoes in particular. And the name of the dish in languages other than English does not refer to France; in French, they are simply called "pommes de terres frites" or, more commonly, simply "pommes frites" or 'frites'.

Spain

Some claim that the dish was invented in Spain, the first European country in which the potato appeared via the New World colonies, and assumes the first appearance to have been as an accompaniment to fish dishes in Galicia,[citation needed] from which it spread to the rest of the country and further to the Spanish Netherlands, more than a century before Belgium was created there.

Professor Paul Ilegems, curator of the Friet-museum in Antwerp, Belgium, believes that Saint Teresa of Ávila fried the first chips, referring also to the tradition of frying in Mediterranean cuisine.[18][13]

Spreading popularity

United Kingdom

The first chip fried in Britain was apparently on the site of Oldham's Tommyfield Market in 1860. In Scotland, chips were first sold in Dundee, "...in the 1870s, that glory of British gastronomy – the chip – was first sold by Belgian immigrant Edward De Gernier in the city’s Greenmarket."[19]

United States' world-wide influence

Prepared at a restaurant with thermostat temperature control.

Although the thicker cut British style of fried potato was already a popular dish in most Commonwealth countries, the thin style of french fries has been popularized worldwide in part by U.S.-based fast-food chains like McDonald's and Burger King. This came about through the introduction of the frozen French fry invented by the J.R. Simplot Company of Idaho in the early 1950s. Before the handshake deal between Ray Kroc of McDonald's and Jack Simplot, potatoes were hand-cut and peeled in the restaurants, but Simplot's frozen product reduced preparation time and aided the expansion of the McDonald's franchise. One of the few fast-food chains that still prepares fresh potatoes on the premises is In-N-Out Burger. Others include Nathan's Famous, Five Guys, the Canadian chain Harvey's, and Penn Station.[20]

Recent developments

Pre-made french fries have been available for home-cooking since the 1970s, usually having been pre-fried (or sometimes baked), frozen and placed in a sealed plastic bag.

Newer varieties of French fries include those which have been battered and breaded, and many U.S. fast-food and casual food chains have turned to dusting with kashi, dextrin and flavors coating for crispier fries with particular tastes. Results with new batterings and breadings, followed by microwaving, remain sub-standard, though oven frying may deliver reasonable fries, albeit different from the traditionally fried item.[21]

Variants

Sweet potato fries served with a restaurant meal in Harvard Square.

French fries have numerous variants, from "thick-cut fries" to "shoestring fries", "jojo fries", "crinkle fries", "curly fries" and many other names. They can also be coated with breading and spices, which include garlic powder, onion powder, black pepper, paprika and salt to create "seasoned fries", or cut thickly with the skin left on to create potato wedges, or without the skin to create "steak fries", essentially the American equivalent of the British "chip". Sometimes, French fries are cooked in the oven as a final step in the preparation (having been coated with oil during preparation at the factory): these are often sold frozen and are called "oven fries" or "oven chips".

In France, the thick-cut fries are called 'pommes Pont-Neuf'[22] or simply 'pommes frites', about 10 mm; thinner variants are 'pommes allumettes' (matchstick potatoes), ±7 mm, and 'pommes pailles' (potato straws), 3-4 mm (roughly ⅜, ¼ and ⅛ inch respectively). The two-bath technique is standard (Bocuse). 'Pommes gaufrettes' or "waffle fries" are not typical French fried potatoes, but actually crisps obtained by quarter turning the potato before each next slide over a grater and deep-frying just once.[23]

Jean Ceustermans, a Belgian chef patented "steppegras" ('prairie grass'), his variety of extremely thin-cut French fried potatoes developed in 1968 while working in Germany. The name refers to a dish including its particular sauce, and to his restaurant.[24]

In Australia, the United Kingdom, Ireland and elsewhere, the term "French fries" was made popular by American fast-food franchises setting up restaurants and serving narrow-cut (shoestring) fries. Traditional "chips" in the United Kingdom and Ireland are usually cut much thicker, typically between ⅜ and ½ inches (9.5-13 mm) square in cross-section and cooked twice, making them less crunchy on the outside and fluffier on the inside. Since the surface-to-volume ratio is lower, they have a lower fat content. Chips are part of the popular take-away dish fish and chips. In Australia, the UK, Ireland, and New Zealand, few towns are without a chip shop (colloquially, a chippie/chippy/chipper).

In an interview, Burger King president Donald Smith said that his chain's fries are sprayed with a sugar solution shortly before being packaged and shipped to individual outlets. The sugar caramelizes in the cooking fat, producing the golden color customers expect. Without it, the fries would be nearly the same color outside as inside: pasty yellow. Smith believes that McDonald's also sugar-coats its fries. McDonalds was assumed to fry their fries for a total time of about 15 to 20 minutes, and with fries fried at least twice. The fries appear to contain beef lard, or shortening.[25]

Food pairings

Fish and chips.

Besides being a popular snack in themselves, French fried potatoes as a side dish to specific food or an integral part of a named dish often typify a country:

  • In Belgium, steamed mussels: mosselen-friet (Dutch) or moules-frites (French), a popular summer dish when the mussels arrive, typically from Zeeland. Also biefstuk-friet or bifteck-frites (which may be served with beef or horse steak), with plainly seasoned fries or served with a Belgian sauce, and usually a simple salad. A quick and inexpensive traditional meal is a deep fried egg on top of a plate of chips. A notorious Belgian tradition is putting mayonnaise on fries, although a typical frietkot will offer dozens of other sauces. Some claim the typical American ketchup/fries pairing is a variation of mayo/fries.
  • In the United Kingdom, chips are a popular staple. Chip shops (or "chippies") commonly serve several dishes with chips such as cod (fish and chips) and battered sausage (sausage supper). British cafes, on the other hand, serve more traditional fare, such as fried eggs (double egg and chips). Sometimes served with a British full breakfast.
  • In Portugal, chips are served along with dry rice (arroz seco), a usual combination, that is not the complete dish, that can include grilled chicken (Piri-Piri chicken), espetada, Omelette or eggs, beef (prego no prato), and several other dishes and Lettuce.
  • In Chile, chips are served with fried eggs, fried onions and a steak in a national dish called "Bistec a lo Pobre" (Poor Man's Steak)

Accompaniments

Chili cheese fries

French fries are almost always salted just after cooking. They are then served with a variety of condiments, notably ketchup, curry, curry ketchup (mildly hot mix of the former), hot or chili sauce, mustard, mayonnaise, bearnaise sauce, tartar sauce, tzatziki, feta cheese, garlic sauce, fry sauce, ranch dressing, barbecue sauce, gravy, brown sauce, vinegar (especially malt vinegar), lemon, piccalilli, pickled cucumber, gherkins, very small pickled onions,poutine (especially Canada) or honey.[26][27]

Australia

Chips are sometimes eaten with tomato sauce (not to be confused with the sweeter and thicker ketchup which is popular in the United States), but most often with salt and most shops offer a choice of plain or chicken salt (seasoned salt). When served at a chip shop, where a thicker cut of chip is traditionally served, vinegar is also offered as a traditional accompaniment. Many shops may also offer gravy. Potato wedges are also popular which consist of a quartered, often with the skin left on, seasoned fried potato. Potato wedges are commonly eaten with sweet chilli sauce and sour cream.

Belgium

A typical frietkot on the streets of Brussels.

Even the smallest Belgian town has a frietkot (literally 'fries shack').[28] This Dutch language term also became adopted by the French-speaking part of the country in addition to the French friterie; an equivalent though slightly less colloquial Dutch form for such vending stall is frietkraam, while a frituur — from French friture — can as well be in a proper shop possibly furnished with tables. Traditionally, take-away chips were picked by the fingers out of a tip bag wrapped from a square paper, while walking on the streets. By the 1970s and 80s with several meat accompaniments gaining popularity, more practical open carton boxes became standard and tiny plastic forks available. One can order a small or large portion, often three or four sizes are priced. Fries with mayonnaise is a fast food classic in Belgium, often eaten without any side orders. Prior to 1960, the choice of accompanying items was limited to a pickled herring, a cold large meatball boulet or red-coloured garlic sausage cervela, or a beef or horsemeat stew. Since 1960, these choices include stoofvlees or stoofkarbonade and a wide variety of deep-fried meats, such as chicken legs, beef or pork sticks, minced beef, pork, chicken, or turkey in all shapes (balls, sticks, sausages) mixed with a dosage of fat and condiments to one's preference. An example of an additional on-the-spot preparation is sometimes in Flanders called mammoet speciaal (mammoth special), a large frikandel (curryworst in Antwerp and Flemish Brabant) deep-fried and cut so as to put chopped onion in the V-shaped length and dressed with mayonnaise and (curry-)ketchup. The earliest of the current wide array of sauces, are mayonnaise, fritessaus or sauce pommes-frites ("fry sauce" in English—see the sections on France and the Netherlands) and a local pickle-sauce similar to piccalilli.[27][29] Though Belgians do not sprinkle vinegar on fries, they may eat them with cold mussels out of the shells preserved in vinegar, entirely uncomparable to the national dish with freshly boiled hot mussels served in the shells.

Bulgaria

In Bulgaria, a serving of fries can be ordered with a covering of sirene, a grated white brine cheese.

Canada

File:Poutine123.jpg
Poutine

In Canada, French fries are the main component of a dish called 'poutine': a mixture of French fries with fresh cheese curds (sometimes rasped cheese), covered with a hot gravy (usually), hot chicken sauce (much less common), or chicken BBQ sauce (rarely). This dish was invented in rural Quebec in the late 1950s and is now popular in many parts of the country and is served at many chains. Several Québécois communities claim to be the birthplace of poutine.[30] (A similar variant, 'disco fries' is found in several New England cities.)

Throughout English Canada, white vinegar is a popular condiment for French fries. No other country is known to so enjoy white vinegar (as opposed to malt or other vinegars) on its fries (although it is served as an accompaniment for Fish and Chips in Australia). Most major Canadian fast-food outlets provide white vinegar packets next to their ketchup packets in their stores, and many restaurants keep white vinegar on their tables. That is not to say that the use of malt vinegar is not common – particularly amongst those of English heritage. In most traditional 'fish & chips' shops in Canada, malt vinegar is more prevalent. However, ketchup and vinegar remain the most popular condiments used on French fries in English Canada.

In Newfoundland, "chips, dressing and gravy" (referred to by outsiders as "Newfie fries" [31]) comprise French fries topped with "dressing" (turkey stuffing made with summer savoury) and gravy. Another variation consists of topping the French Fries with either ground beef, hot dogs, dressing and cheese and topped with gravy.

Denmark, Sweden and Norway

In Scandinavian cuisines, entrecôte may be served with French fries and sauces, like Rémoulade sauce

In Denmark, Sweden and Norway, fries are called pommes frites, (literally meaning fried potatoes in French and pronounced "pom-frit," similarly to the original French pronunciation).


Scandinavian pommes frites may be served as a side dish for certain dishes at restaurants, e.g. Wiener Schnitzel, entrecôte, or different fish dishes, but the most common side dish in these countries is still boiled or mashed potatoes.

Pommes frites are often ordered as a side dish to fast food like hamburgers, falafel or kebab or served as a dish together with hot-dogs (varmkorv). Pommes frites are usually served with many different kinds of gravy, sauces or condiments, especially remoulade sauce, or ketchup but other accompaniments are also common. In Norway they often add Cinnamon on their French Fries.

France

In France a common dish is fries and a steak called a steak-frites (steak-fries). French fries are also popular alongside the sandwich grec, roasted or fried chicken, and hamburgers. The fries are often accompanied by ketchup, mayonnaise, dijon mustard, and sometimes a vaguely béarnaise-like sauce called "sauce pommes frites" (found also under the same name and with a similar form in French-speaking Belgium, and in Dutch-speaking Belgium and the Netherlands as fritessaus), which is available at local McDonald's restaurants and in bottled form in supermarkets.[32]

Germany

In Germany, like in Scandinavia, fries are called pommes frites or simply Pommes, accompaniments are usually limited to ketchup and mayonnaise. The two are often offered together, commonly called Pommes rot-weiß ("fries, red and white"). Although mustard may also be available at the same fast food stand to serve with Bratwurst, it is not considered a French fry condiment. Curry ketchup is a common condiment when the French fries are served with a Currywurst. Larger currywurst outlets offer a variety of atypical sauces, such as aioli, wasabi mayonnaise, and honey mustard.

Ireland

In Ireland, chips are commonly served with salt and vinegar. Many outlets are Italian and there is a strong tradition of Italian chippers or chippies. Many outlets also serve chips with a sauce accompaniment, the most popular being curry sauce. For meals served with chips, coleslaw is often served. Fish and chips or kebab and chips are popular take-away meals. In Dublin, a serving of chips is often referred to as a single of chips, while Fish and chips is often referred to as "one-and-one". An increasingly popular choice is for the chips to be served with Garlic Mayo and Cheese. In recent times curried chips have also become popular.

In Irish, "chips" are called "sceallóga" (singular: "sceallóg").

Netherlands

File:IMGP4604.JPG
Fries with tartar sauce, served in a cone in the Netherlands

In the Netherlands fries are popular as fast food and served as patat (potato) (for the French patates frites, or fried potatoes) in vending points similar to the ones in Belgium but called snackbars. Fries are served with mayonnaise or a lower-fat version called fritessaus (fries sauce), although the latter is often also referred to as mayonnaise. This combination is usually called patat met (for "fries with"), as opposed to patat zonder (fries without, without any sauce). Other popular sauces are satésaus (satay sauce, a peanut sauce that is also served with the Indonesian meat sate), ketchup, speciaal (special; a mixture of chopped onions, fritessaus, and ketchup). Another interesting combination is Patatje Oorlog (Dutch for: French Fries War), which is French fries with a variety of sauces, a variety that differs from region to region, and even from one snackbar to another. While it sometimes means mayonnaise (or rather, fritessaus, or fries sauce), peanut sauce and chopped raw onions, in other places it means the fries are accompanied with all condiments available. Dutch snackbars typically offer at least eight condiments or combinations of them (the condiments are never free in Dutch snackbars), but some serve up to forty different styles. A recently introduced way of serving fries is the kapsalon (hair salon, named so because a hairdresser from Rotterdam invented the dish), which consists of fries, shoarma (or another kebab style such as Doner), lettuce, molten cheese, hot sauce and garlic sauce in a aluminum foil tray which is then briefly baked off in an oven.

Fries are often accompanied by other popular deep-fried fast foods such as the kroket and frikandel, but fries are also served as a side dish in regular restaurants. A well-made fries recipe would give the fries a fried fish, beefy and pastry-like fragrance. Fries should not be greasy, undercooked and bitter tasting. Fries must be fried at least twice, and for the second frying (for about 4 minutes) the oil temperature is lower than the first frying to avoid browning the fries to quickly. Total frying time is at least 7 minutes. Fries are sometimes blanched before frying. The semi-transparent appearance and its texture in the photograph indicates that the fries may have first been blanched for about 9 minutes and then fried for the second time at low oil temperatures as the dark yellow color on right shows.

New Zealand

In New Zealand, hot chips are usually served salted, and tomato sauce is a popular accompaniment. At fish & chip shops, where the chips are of a thicker cut, they are usually served with fried fish fillets, and without tomato sauce, though this is frequently available at an additional cost. United States-style takeaway outlets (such as McDonald's, Burger King) usually serve thin-cut chips (KFC and Wendys are notable exceptions), salted, with tomato sauce as an option. Pie carts and hot-food outlets at fairgrounds, stadiums and other events usually serve thick-cut chips in a large paper cup, invariably with tomato sauce drizzled over the chips. Malt vinegar is a traditional but increasingly rare accompaniment at fish & chip shops and pie carts, usually available from a bottle on the counter where customers help themselves to their own tastes. In a restaurant setting, chips are increasingly served with aioli.

Philippines

In the Philippines, they are often served with a sprinkling of powdered flavors, primarily cheese, sour cream or barbecue. In some fast food chains, these are topped with cheese sauce and minced bacon.

Poland

In Poland chips (fries) are a popular fast-food, with the Poles calling them "frytki". The usual elongated baton shape has always been the most popular, but other shapes like wedges or (more "traditional") potato slices are also a popular home dish. Another recipe mandated slicing the potatoes into rings, and then frying them, sometimes accompanied by onions. Fries are served with ketchup, mustard or garlic sauce.

United Kingdom

In the United Kingdom, chips are usually accompanied by salt and malt vinegar. Other types of vinegar (such as the vinegar drained from pickled onions) may occasionally be used.

Notable regional variations occur in the UK's tastes in other accompaniments. Gravy may be served, sometimes with grated cheddar which may be labelled as 'cheesy chips' or 'chips 'n cheese'. A popular Scottish variation is to serve chips with salt and 'sauce', (a mixture of brown sauce and vinegar). A cheaper replacement for vinegar, labelled non-brewed condiment may be found, and is an industrially-produced solution of acetic acid coloured with caramel. Fish 'n chips or chicken 'n chips etc are known in Scotland as a fish supper or chicken supper, and so on and so forth. (haggis, white pudding supper) If a customer wants only the fish or the chicken, he/she will ask for a "single fish", or a "single chicken" etc.

Other traditional accompaniments for chips in England include tomato ketchup and brown sauce. Meals served with chips may be accompanied by mushy peas or baked beans.

In the United Kingdom, the term french fries refers exclusively to the long thin version served in fast food establishments as opposed to traditional fish and chip shops.

The King Edward potato is a British institution. Because it is a big floury potato the King Edward makes particularly good thick-cut chips. [33]

United States

Whole cut fries with a burger, served in an American diner.

In the United States the most popular condiment for fries is ketchup, so much so that consumption of restaurant fries drives ketchup sales.[34] Occasionally mustard is used, and malt vinegar mainly available at restaurants which serve fish and chips. Fries are sometimes coated with melted cheese, called cheese fries. This can be in combination with chili, making chili cheese fries. A staple at many sports bars is fries with bleu cheese dressing as a dip, or sometimes ranch dressing.

Steak fries are thicker-cut fries, often with the skins intact (they are also sometimes known as Texas[-style] fries in this form). They are often coated with spices or marinaded before cooking. They may be fried or baked in the oven.[35]

Vietnam

In Vietnam, restaurants are usually found serving fries with sugar over a dollop of soft butter.

Preparation

Illustration of the steps for preparing french fries.

French fried potatoes are best cooked at least twice. These (non-frozen fries) are first fried at high heat (9/10 to 10/10) for about 2.3 to 2.5 minutes. Fries sticks will have a thin dryer skin, be a darker yellow but with some and a little orange corners. After that, they are allowed to cool and dry for at least 30 minutes. The fries will now be limp, a darker yellow and partially transparent near some ends. These are then fried again at medium heat (5/10 to 6/10) for about 4 to 5 minutes until dark yellow, has some orange and is crispy. For the second frying, the oil temperature is nearly correct when the oil bubbles after about 3 to 4 second after adding the fries; if the oil bubbles instantly and vigorously the starting oil temperature will be too hot. If the fries browns before 2 minutes, the oil temperature will be too hot at this stage.

Health aspects

Fries cooking in oil.

French fries can contain a large amount of fat (usually saturated) or oils from frying. Some researchers have suggested that the high temperatures used for frying such dishes may have results harmful to health (see acrylamides). In the United States about ¼ of vegetables consumed are prepared as French fries and are proposed to contribute to widespread obesity. Frying French fries in beef tallow adds saturated fat to the diet. Replacing tallow with tropical oils such as palm oil simply substitutes one saturated fat for another. Replacing tallow with partially hydrogenated oil reduces cholesterol but adds trans fat, which has been shown to both raise LDL cholesterol and lower HDL cholesterol.[36][37][38] Many restaurants now advertise their use of unsaturated oils. Five Guys, for example, advertises their fries are prepared in peanut oil.[39]

In 1994, the well-known owner of Stringfellows nightclub in London, Peter Stringfellow, took exception to McCain Foods' use of the name "Stringfellows" for a brand of long thin French fries and took them to court. He lost the case (Stringfellows v McCain Food (GB) Ltd (1994)) on the basis that there was no connection in the public mind between the two uses of the name, and therefore McCain's product would not have caused the nightclub to lose any sales.[40][41]

In New Zealand in 1995 some branches of the local fast food chain Georgie Pie took to calling their French fries "Kiwi Fries", in opposition to the French resumption of nuclear testing in the South Pacific.

In early 2003 some members of the U.S. congress proposed calling French fries Freedom Fries in response to France's opposition to the proposed invasion of Iraq. By 2006 the menu at the House restaurant had reverted to calling them French fries.[42]

In June 2004, the United States Department of Agriculture, with the advisement of a federal district judge from Beaumont, Texas, classified batter-coated French fries as a vegetable under the Perishable Agricultural Commodities Act. Although this move was mostly for trade reasons (French fries do not meet the standard to be listed as a "processed food"), this received significant media attention partially due to the documentary Super Size Me.

See also

Notes

  1. ^ Merriam-Webster Online Dictionary
  2. ^ The American Heritage Dictionary, Fourth Edition, 2000
  3. ^ Halliburton, Rachel; Muir, Jenni (2008), "London's best chips", Time Out London, p. 2, retrieved 2008-05-14
  4. ^ a b c Hess, Karen (2005). "The Origin of French Fries". PPC (Petits Propos Culinaires), journal of food studies and food history (3×/year by Prospect Books, Devon) (68): 39. {{cite journal}}: Unknown parameter |accessdaymonth= ignored (help); Unknown parameter |accessyear= ignored (|access-date= suggested) (help); Unknown parameter |month= ignored (help)
  5. ^ "Objets de la recherche : frite" (in French). ATILF Analyse et traitement informatique de la langue française, TLFi Le trésor de la langue française informatisé. Retrieved 23 March 2007. Part. passé substantivé au fém. de frire*, p. ell. de pommes de terre dans le syntagme pommes de terre frites. {{cite web}}: Unknown parameter |dateformat= ignored (help)CS1 maint: unrecognized language (link)
  6. ^ Fishwick, Marshall W. fee required "The Savant as Gourmet". The Journal of Popular Culture. vol 32 (part 1). Oxford: Blackwell Publishing: 51–58. doi:10.1111/j.0022-3840.1998.3201_51.x. ISSN 0022-3840. {{cite journal}}: |volume= has extra text (help); Check |url= value (help)
  7. ^ Mackenzie, Catherine (7 April 1935). "Food the City Likes Best". The New York Times Magazine: SM18. Retrieved 2007-04-15. … the chef at the Rainbow Room launches into a description of his special steak, its French-fried onion rings, its button mushrooms …
  8. ^ Rorer, Sarah Tyson. "Page 211". Mrs. Rorer's New Cook Book. Philadelphia: Arnold & Company. p. 211. Retrieved 2007-04-12. French Fried Chicken {{cite book}}: External link in |chapterurl= (help); Unknown parameter |chapterurl= ignored (|chapter-url= suggested) (help)
  9. ^ "french : (...) Usage: often capitalized – 1 : to trim the meat from the end of the bone of (as a chop) – 2 : to cut (green beans) in thin lengthwise strips before cooking" (Merriam-Webster's Collegiate Dictionary, 10th ed.)
  10. ^ "to French: to prepare, as a chop, by partially cutting the meat from the shank and leaving bare the bone so as to fit it for convenient handling" (Oxford English Dictionary)
  11. ^ http://www.belgianfries.com/bfblog/?page_id=189 The One and Only Belgian fries website
  12. ^ J. Gérard, Curiosités de la table dans les Pays-Bas Belgiques, s.l., 1781.
  13. ^ a b Ilegems, Paul. De Frietkotcultuur (in Dutch). Loempia. ISBN 90-6771-325-2.{{cite book}}: CS1 maint: unrecognized language (link)
  14. ^ a b "Geschiedenis van de friet" (in Dutch). Fritkot Max. Retrieved 25 October 2006. {{cite web}}: Unknown parameter |dateformat= ignored (help)CS1 maint: unrecognized language (link)
  15. ^ Ebeling, Charles (2005-10-31). "French fried: From Monticello to the Moon, A Social, Political and Cultural Appreciation of the French Fry". The Chicago Literary Club. Retrieved 12 January 2007. {{cite web}}: Unknown parameter |dateformat= ignored (help)
  16. ^ Ude, Louis. The French Cook
  17. ^ Warren, Eliza. (at Google books) The economical cookery book for housewives, cooks, and maids-of-all-work, with hints to the mistress and servant. London: Piper, Stephenson, and Spence. p. 88. OCLC 27869877. French fried potatoes {{cite book}}: Check |url= value (help); External link in |origyear= (help)
  18. ^ Schoetens, Marc (December 13, 2005). "Heilige Teresa bakte de eerste frieten" (in Dutch). De Morgen. {{cite news}}: Unknown parameter |accessmonthday= ignored (help); Unknown parameter |accessyear= ignored (|access-date= suggested) (help)CS1 maint: unrecognized language (link) (Feb 25 2007 found archived as "Nieuw boek van frietprofessor Paul Ilegems over frietkotcultuur" 20051213.3133206672696574)
  19. ^ "Dundee Fact File". Dundee City Council. Retrieved 20 March 2007. {{cite web}}: Unknown parameter |dateformat= ignored (help)
  20. ^ Green, Frank (27 July 2003). "In-N-Out Burger carves niche in the fast-food market". QSRWeb, portal for the Quick Service Restaurant industry. Retrieved 24 March 2007. {{cite web}}: Unknown parameter |dateformat= ignored (help)
  21. ^ Gerdes, Sharon (1 December 2001). "Batters and Breadings Liven Tastes". Virgo Publishing © – Food Product Design. Retrieved 24 March 2007. {{cite web}}: Unknown parameter |dateformat= ignored (help)
  22. ^ Evelyn Saint-Ange, Paul Aratow (translator), La Bonne Cuisine de Madame E. Saint-Ange: The Essential Companion for Authentic French Cooking, Larousse, 1927, translation Ten Speed Press, 2005, ISBN 1-580-08605-5, p. 553.
  23. ^ "Les pommes gauffrettes" (in French). 'Chef Simon' Sabine et Bertrand SIMON cole. Retrieved 9 April 2007. {{cite web}}: Unknown parameter |dateformat= ignored (help)CS1 maint: unrecognized language (link)
  24. ^ "Steppegras" (in Dutch). Restaurant Steppegras. Retrieved 17 April 2007. {{cite web}}: Unknown parameter |dateformat= ignored (help)CS1 maint: unrecognized language (link)
  25. ^ Poundstone, William. Big Secrets. William Morrow and Co. p. 23. ISBN 0-688-04830-7.
  26. ^ "Side Dishes: International French Fries". Food Services of America. Retrieved 28 November 2006. {{cite web}}: Unknown parameter |dateformat= ignored (help)
  27. ^ a b "Les sauces servies traditionnellement avec les frites en Belgique: Les pickles belges (Belgian Pickles)" (in French). belgourmet. Retrieved 12 January 2007. {{cite web}}: Unknown parameter |dateformat= ignored (help)CS1 maint: unrecognized language (link)
  28. ^ Whether Herstappe's eighty-odd inhabitants have a 'frietkot'? Belgium's smallest municipality Saint-Josse-ten-Noode has at least one. "frite(rie)s". EuroBRU portail de la capitale de l'Europe. Retrieved 2007-07-27.
    *The figure of speech is obviously not exaggerated:
    * Bouillon, Pierre; Bodeux, Jean-Luc; D'Artois, Didier; De Boeck, Philippe; Deffet, Eric; Dellisse, Daniel; Detaille, Stéphane; Du Brulle, Christian; Fiorilli, Thierry; Huon, Julie; Lamquin, Véronique; Lefèvre, Gabrielle; Leroy, Marcel; Maron, Guy; Meuwissen, Eric; Moreau, Catherine; Pierre, Philippe; Saint-Ghislain, Valéry; Surmont, Eddy; Vanham, Vincent (2005-06-30). "Ouske c'est chez nous". Le Soir, édition Namur/Luxembourg (in French): 1. Retrieved 2007-07-27.{{cite journal}}: CS1 maint: multiple names: authors list (link) CS1 maint: unrecognized language (link) (See heading 'Fritkot')
    * Sambre, Pierre. "Belgitude > La frite dorée ; Gloire nationale: l'eclosion du cornet cool". Le Tribune de Bruxelles, free with newspapers La Libre Belgique, La Dernière Heure, etc (in French): 40. Retrieved 2007-07-27. {{cite journal}}: Text "date=2002-12-19" ignored (help)CS1 maint: unrecognized language (link)
  29. ^ Franquin (1973). "Gaston Lagaffe aka Guust Flater: Gare aux gaffes d'un gars gonflé" (jpg) (in French). Editions Dupuis. p. last. Retrieved 12 January 2007. en crocquant quelques frites... Hmum.. Délicieuses...avec des pickles. (while eating some fries... Hmm.. Delightful... with piccalilly [Belgian pickles]) {{cite web}}: Unknown parameter |dateformat= ignored (help)CS1 maint: unrecognized language (link) (publication date showing a sauce, outside Belgium rarely used with fries, to have been typical before far more kinds became available)
  30. ^ Sekules, Kate (2007-05-23). "A Staple From Quebec, Embarrassing but Adored". The New York Times. Retrieved 2008-05-19. Article on Poutine coming to New York City
  31. ^ MacInnis, Craig (July 13, 2008), "This spud's for you", The Ottawa Citizen, retrieved February 19, 2009
  32. ^ "Sauce pommes frites" in Benedicta's "Oh Ouizz!" line
  33. ^ [1] www.cooksguide.co.uk
  34. ^ Vegetable Consumption Away from Home on the Rise
  35. ^ Oven Steak Fries
  36. ^ "Fats and Cholesterol". Harvard School of Public Health. Retrieved 14 September 2006. {{cite web}}: Unknown parameter |dateformat= ignored (help)
  37. ^ "Trans: The Phantom Fat". Nutrition Action Healthletter (Center for Science in the Public Interest). Retrieved 14 September 2006. {{cite web}}: Unknown parameter |dateformat= ignored (help)
  38. ^ Mayo Clinic Staff (22 June 2006). "Dietary fats: Know which types to choose © 1998-2006". Mayo Foundation for Medical Education and Research (MFMER). Retrieved 14 September 2006. {{cite web}}: Unknown parameter |dateformat= ignored (help)
  39. ^ Five Guys
  40. ^ "Sequel opportunities". AKME Publications – Akme Student Law Library, with permission: earlier published in the New Law Journal, 25 March 1994 and in abriged form in The Author of Spring 1994. Retrieved 2007-03-25. {{cite web}}: Text "author Solomon, Nicola" ignored (help)
  41. ^ "Section 7 – Intellectual Property" (pdf). Semple Piggot Rochez Ltd. 2001. Retrieved 2007-03-25.
  42. ^ Bellantoni, Christina (2006-08-02). "Hill fries free to be French again ; GOP in House mum about it". Washington Times. pp. A.01. ISSN 0732-8494. {{cite news}}: |access-date= requires |url= (help)

References

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